August turned my kitchen upside down and its taken me longer than I thought to get it straight again.

Just before my daughter’s first birthday, she had an allergic reaction to a graham cracker. She took one bite and her face broke out in a rash.

It was that quick.

Because of our family history, we were planning to have her tested for food allergies at her one-year check-up. I just wasn’t prepared for the results.

Wheat. Garlic. Soy. Eggs. Peanuts. Treenuts. Bananas.

The only food allergen she shares with my son is eggs (he outgrew his peanut allergy).

Since I’m still breastfeeding my daughter, I’ve had to adopt her diet, only not as strictly. For example, I can eat foods with soy or garlic near the end of the ingredient list but not as a primary ingredient.

No tofu or roasted garlic for me.

So, I’ve been learning to eat – and cook – gluten-free. Its been a hard adjustment; it was when my son was diagnosed, too.

I miss bread.

Yet, I’ve discovered a few things about my own diet in the process. When I cut out wheat, I reintroduced dairy. And discovered that I’d rather be dairy-free. As much as I like cheese and ice cream (never been a milk drinker), I don’t like the way I feel when I eat it – sluggish and heavy. When I stop nursing, I plan to cut dairy back out of my diet and reintroduce wheat.

Here’s hoping I don’t have a gluten intolerance.

In the meantime, I’m making do with our situation and trying to get creative in the kitchen. Here’s a pancake recipe that my husband and I made this weekend that’s perfect for the season.

Pumpkin Spice Pancakes (Gluten-Free)

Adapted from a So Delicious Dairy Free Pumpkin Spice Coconut Milk carton

Ingredients

1 1/2 cups gluten-free flour (Bob’s Red Mill All-Purpose)

1/2 tsp xanthum gum

3 TBSP sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

3/4 cup pumpkin puree

1/2 cup applesauce

1 cup milk or milk alternative

1/2 tsp vanilla

1 TBSP vegetable oil

Chocolate Chips (Enjoy Life)

coconut oil for the pan

Instructions

Whisk the dry ingredients (flour, xanthum gum, sugar, baking soda, baking powder, pumpkin pie spice) together. Set aside.

Mix wet ingredients (pumpkin puree, applesauce, milk, vanilla, oil) together in a separate bowl.

Combine the wet and dry ingredients together.

Heat the oil in a skillet. Pour approximately 1/4 cup of batter into the pan. Sprinkle chocolate chips as desired. Cook 2 minutes on each side or until golden brown.

Top with fruit, syrup and/or powdered sugar.

Makes approximately 1 dozen pancakes.

Tips

If the batter is too thick, add a little more milk until the batter is the desired consistency.

If you have leftover pancakes, store them in the refrigerator or freezer in an air tight container, separating each pancake with parchment paper.

If you don’t have xanthum gum, you can still make these pancakes. They’ll turn out fine.